Cream butter and sugar with electric mixer fitted with paddle attachment on low speed until smooth. Add egg; beat until combined. Scrape bottom and side of bowl. Add flour, NILLA crumbs and salt; beat until combined.
Remove dough from bowl and flatten into 1-inch-thick rectangle. Wrap in plastic and refrigerate at least 2 hours or until firm.
Roll dough on lightly floured surface to 3/8-inch thickness. Cut into 16 (4 to 4-1/2-inch) circles using round cutter. Arrange 16 (3-inch) tart molds on parchment paper-lined sheet pans. Fit dough into molds and up the sides without stretching. Trim dough from top of mold, if necessary. Refrigerate at least 30 min. or until firm.
Dock bottoms of tarts with fork to allow steam to escape during baking. Bake in 350°F standard oven 18 to 20 min. or until light golden brown. Cool in molds on pan on wire rack. (Do not remove molds.).
When ready to use, carefully remove molds from shells. Spoon pastry cream into pastry bag fitted with plain tip. Fill each shell with 1 oz. pastry cream. Arrange fruit decoratively on top.